bakchang - BOOBchang

bakchang festival is here next week.

time for bakchang wrapping. he arrived home, so much into expecting some hot glutinous rice filled with pork, mushroom, peanuts, egg york, wrapped in bamboo leaves, boiled for 4 hours.....

and he was not disappointed. he ate two, one 'black' one with peanuts, the other 'white' one with soy beans apart from the normal, pork, egg york, mushroom stuffings - both were superb.

for the next 10 days or so..... bakchang will be his breakfast, and dinner.

the secret to a good bakchang, is it's bite must be very so soft that, it should 'melt' in your mouth after you heat it up. to achieve that, the bamaboo leave wrapping must not be tight; some space must be left for the rice to 'expand' when they are cooked. else it would bite like some hardern pulp.

his gal fren asked, "you like my bakchang?"

"needless to say.... all men like bakchang..... i mean BOOBchang."